*2 lb. canned pitted sour cherries may be substituted.
Fresh cherries: Place in a saucepan and add approx. 1 1/2 c. cold water or enough to cover cherries.
Add sugar and lemon.
Canned Cherries: Put cherries with liquid from can into the
saucepan.
Simmer canned cherries for 5 minutes or until hot.
Simmer fresh cherries for 1 minutes or until they have
softened;
Remove from the heat.
Stir together the cornstarch and sour cream; pour the mixture
into the hot cherries.
Return saucepan to the heat and stir until the sour cream is well
combined and the liquid has thickened.
Do not let the soup boil after the sour cream has been added.
Cool and chill the soup. Add additional sugar and lemon juice, if desired.
Serve chilled.
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